| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee washing hands without using a protective barrier to turn faucet off to prevent contamination. CDI Food employee rewashed hands and informed the correct handwashing procedure.
2-301.14 Wash hands after activities that contaminate them. -P
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee touching cell phone with gloves on. Food employee proceeded to take gloves off and don another pair of gloves. CDI Food employee instructed to wash hands before donning gloves and doing any activitives that can cause contamination. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed at hand sink by 3 compartment sink no paper towels or approved alternative for hand drying. CDI PIC provided paper towels. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed comingling of dirty and clean equipment/utensils. CDI Items were returned to warewashing. Spoke to PIC over juicing to ensure no comingling in the future. |
|
17
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed soups reheating in hot hold crocks. Soups not reheating at a rate to achieve proper temperature within two hours. CDI Soups were reheated in microwave, see temperature chart. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed one container of diced chicken at 48-50 degrees from yesterday. CDI Chicken was discarded. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed single serve containers of quinoa and hummus with no date marking. CDI items were allowed to be back dated for previous date. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked and cooled, then portioned chicken tightly packed in plastic container. Chicken was 50F from night before. CDI: Product discarded. IMPROVMENT IN OVERALL METHODS SINCE LAST INSPECTION |
|
36
|
0
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed presence of gnats around back dry storage room area. |
|
41
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed handles of food being stored on top of the food and the usage of a single service ramekin in the croutons, diced chicken and protein mix. Make sure to keep utensils stored in the food with handles up and use utensils with a handle. |
|
54
|
0.50
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Provide designated area for employee possessions and clothing to prevent contamination of exposed food, equipment or single service articles. Observed cell phone on prep area on line. Make sure cell phones are stored in a way to prevent contamination. |